Kenneth wrote:
> On Sat, 06 May 2006 23:09:26 -0600, Samartha Deva
> > wrote:
>
>> Isn't the idea behind a pressure cooker to develop a higher cooking
>> temperature than what's possible with water under atmospheric pressure?
>
> Howdy,
>
> Not for the steam generation purposes we are after here.

"We" ?? - I thought you have it (steam generation) already built in your
oven. So, you would not be part of it since you already have it, right?

Or did I miss something?

Kenneth, you pretty much always seem to use the "we" word pretty
undiscriminatory. Is this another American thing I don't understand?

I always get perplexed when somebody includes (or excludes) me in a "we"
crowd. An extreme example would be "we went to war".

Stuff like this makes me cringe - language use is totally undefining and
wishy-washy.

> With this setup, there is no pressure built...

If I would do it, I would to the hyper steam thing with pressure and a
valve, so no water is dripping out of that pipe, you bet!

Guess, I would be excluded from the pressure-less steam injection "we"
crowd, whoever it is in this case.

So - how does the steam system work in your oven? Is there a valve you
open - or gets opened by button-push - is there a water reservoir or is
the steam generated instantaneously, like the flow-through steamer
element in an espresso machine (there is an idea, use an espresso
machine for making steam, no drilling holes in lids and have espresso as
a side effect).

It would be very nice, if you could share the internal workings of your
oven steam generation system.

Thank you,

Samartha


S.